Make-Ahead Sausage Pinwheels
Published: Friday, November 16, 2018
1 lb. bulk regular or spicy pork sausage
½ c. diced sweet red pepper
1 green onion, chopped
8 oz. pkg. cream cheese, cubed
2 (8 oz.) tubes refrigerated crescent rolls
Preheat oven to 350°. In a large skillet, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes; drain. Add pepper and green onion; cook and stir 2 minutes. Transfer to a bowl; cool 10 minutes. Stir in cream cheese until blended; cool completely.
Unroll one can of crescent dough and separate into 4 rectangles; pinch perforations to seal. Press each rectangle to 6x4½"; spread each with 1/3 cup filling to within ¼" of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Roll gently to make logs smooth. Place on a waxed paper-lined baking sheet, seam side down. Repeat with remaining crescent dough. Freeze, covered, until firm, about 1 hour.
Cut each log into 10 slices. Bake on parchment paper-lined baking sheets until golden brown, 15-18 minutes. Serve warm. —About 6½ dozen.
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